Potato Skins w/Buffalo Chicken Recipe

Make Half Your Plate Fruits & Veggies

This lively dish gives a nod to buffalo chicken wings but without extra fat and calories. Start with a foundation of nutritious potatoes (naturally high in potassium, vitamin C, and fiber) and replace fried wings with shredded chicken breast. Top with fresh tomatoes and onions. Don’t forget the celery sticks!

Recipe Cost for 4 People: $9.37 ($2.34/serving)*

Preparation Time: 45 minutes

12 oz boneless, skinless chicken breast

1 cup water

4 medium russet potatoes (about 6 oz each)

3 tbsp hot pepper sauce (like Frank’s, not Tabasco)

¼ cup non-fat milk

¼ cup fat-reduced sour cream

2 tbsp margarine

¼ cup crumbled blue cheese

2 green onions

2 medium tomatoes

4 celery stalks

Center oven rack and preheat oven to 425° F. Place chicken in a sauté pan, add water, and cover. Simmer for 20 minutes and remove from pan; let cool slightly. When chicken is cool enough to handle, shred using 2 forks (one in each hand).